Paneer Methi Makhani

hat to make for dinner tonight? A thought that haunts me immediately after having finished with lunch. Asking hubby usually is returned with "just make anything" or "can we order some takeout" (he is sweet I know)! Hmmm... I usually know I will make rotis but what do I make to go with it. I do try to come up with something new every now and then but being a vegetarian sometimes limits your choices. I face a similar situation when I find myself deciding on what to take for a potluck, or a get-together that would be different and not the same old regular veg preparations.

Now paneer is most everyone's favorite but how many times can you make and serve the same butter masala, jhalfrezi or parathas for that matter. So in my quest for making something different yet elegant, simple yet exotic and healthier than other paneer recipes and of course quick 'n easy, I combined two of my absolute favorite ingredients- paneer and methi. I did not want to make the regular white gravy loaded with cashews and cream so opted for a very easy and quick makhani or butter-less masala version. I was more than pleased with the results and the fact that it was an addition to the list of answers for the eternal question of what to make for dinner :)

Ingredients:

Paneer ................................ 1 cup cubed

Methi/ Fenugreek leaves ........... 2 cups  washed and finely chopped
or
Kasoori methi ........................ 2-3 tbsp

Oil ...................................... 2 tsp

Asafoetida ............................ a pinch

Onion .................................. 1 small minced

Garlic Ginger Paste .................. 1 1/2 tsp

Tomato puree ......................... 1 cup

Paprika or Kashmiri Mirch ........... 1 tsp

Coriander Powder .................... 1 tsp

Garam Masala .......................... 1 tsp

Salt ...................................... to taste

Evaporated milk/milk ...................... 1 5 oz can

Sugar ................................... 1/4 tsp or to taste

Cilantro to garnish

Method:

1. Heat a pan on medium heat and add oil.

2. Add  asafoetida and onions and saute till transparent, add ginger garlic paste, salt and turmeric, saute for 2 min.

3. Add in the tomato puree, cook for 2-3 min, add methi leaves cook for 2-3 min.

4. Add coriander powder and paprika.

5. Mix and cook till oil separates.

6. Add paneer and garam masala and mix gently.

7. Add 1/4 cup water and simmer for 2-3 mins.

8. Lower heat and add evaporated milk.

9. Allow it to come to another boil.

10. Add Sugar and mix well. Add more water if desired.

11. Garnish with Cilantro and serve hot.

Notes:

1. I have not fried paneer, but if you wish you can shallow fry them in about a tsp of oil.

2. You can also add green peas for a variation.

3. Kasoori methi is dried fenugreek leaves and is easily available in any Indian grocery store.

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